Lemon Chicken

March 26, 2010
27 Ratings
Photo by Mark Weinberg
Author Notes

Had some chicken breast in the fridge. Didn't feel like breading them, so I made this. —mrslarkin

Test Kitchen Notes

Mrslarkin's Lemon Chicken recipe was developed out of necessity. Armed with chicken breasts but without the will to cook anything complicated or messy, she improvised. There would be no fancy breading, no marinade, no fussy prep work–instead, she'd utilize the few, good ingredients she had and make them shine. Do you have chicken? Butter? Lemon? Then you're halfway to this perfect weeknight meal.

Here's why you should make this simple meal for dinner tonight:

There is a whole world inside of your pantry–and yours doesn't even need to be stocked that well to pull off this recipe.

Everything tastes better in a butter-lemon sauce. Your chicken will be rich and bright, and you'll wonder why–in the last month of 2014–you're making this recipe for the first time.

It's a perfect dinner for two and looks fancier than it actually is–invite someone over on a weeknight and blow them away with how effortlessly you pulled it off after a long day.

Cleaning up this one-pan meal will be so easy, you'll think about making this recipe again tomorrow. —Julie Myers

  • Serves 2 to 3
  • 2 boneless, skinless chicken breast halves
  • 3 tablespoons unsalted butter, divided
  • 1 cup flour
  • sea salt
  • olive oil
  • juice of 1/4 to 1/2 lemon
  • 1/4 to 1/2 cups low-sodium chicken broth
  • freshly cracked black pepper
  • flat-leaf parsley for garnish
  • lemon slices for garnish
In This Recipe
  1. Slice chicken breast thinly. I cut them in half first, separating the fat end from the skinny end. Slice the fat end into 3 or 4 thin slices and the skinny end in two, depending on the size of your breasts. Season lightly with salt.
  2. In a medium non-stick frying pan, melt 1 tablespoon butter over medium heat.
  3. In a shallow bowl, season the flour with some salt. Dredge the chicken in the flour.
  4. Add a few dashes of olive oil to the melted butter. Place chicken in pan and cook for 2 minutes per side, or until almost cooked through. Do this in a couple of batches, adding a bit of butter (reserving 1 tablespoon for step 5) and a dash of oil each time. Remove cooked chicken to a warm platter.
  5. Add lemon juice to the pan and deglaze. Move off the heat if it’s burning. Add 1/4 cup of the broth and bring pan back to the heat, stirring, until slightly thickened. Add more broth if too thick. Turn off heat and stir in 1 tablespoon butter.
  6. Dip chicken pieces into pan sauce, and return to warm platter. Pour remaining sauce over chicken. Grind a little black pepper over top. Garnish with parsley and a slice of lemon.
  7. Buon appetito!
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